Winery Put a Cork In ItChambourcin Reserve

wine of Oklahoma of United States

The Chambourcin Reserve of Winery Put a Cork In It is a wine from the region of Oklahoma.
This wine generally goes well with
The Chambourcin Reserve of the Winery Put a Cork In It is in the top 0 of wines of Oklahoma.

Details and technical informations about Winery Put a Cork In It's Chambourcin Reserve.

Winery

Winery Put a Cork In It

Grape varieties

Region/Great wine region

Oklahoma

Country

United States

Style of wine

Allergens

Contains sulfites

Discover the grape variety: Schioppettino

A very old grape variety that most likely originated in the Friuli Valley in northeastern Italy. Almost unknown in France, it can be found in Slovenia, in the United States (California, etc.), etc. It is not related to ribolla gialla.

Informations about the Winery Put a Cork In It

The winery offers 22 different wines.

Its wines get an average rating of 3.8.

It is in the top 20 of the best estates in the region

It is located in Oklahoma

Find the Winery Put a Cork In It on Facebook and on Twitter

The Winery Put a Cork In It is one of of the world's great estates. It offers 12 wines for sale in the of Oklahoma to come and discover on site or to buy online.

In the top 200000 of of United States wines

In the top 250 of of Oklahoma wines

In the top 650000 of wines

In the top 1500000 wines of the world

The wine region of Oklahoma

Oklahoma is a state in the South Central United States, bordered by Texas to the south and Kansas to the North. The state covers nearly 180,000 km² (70,000 square miles) between latitudes 33° and 37°. Oklahoma is not an obvious place for quality viticulture, but grapes have been grown here since the days of the first settlers. Unusually, when Oklahoma joined the union in 1907, Prohibition was already Part of its constitution; it remained in effect until 1959, despite widespread smuggling, which led to the collapse of the state's well-developed wine industry.

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The word of the wine: Thinning

Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.